There is something incredibly comforting about a bowl of hearty chili, and this White Chicken Chili Recipe brings a fresh, creamy twist to the classic. It combines tender chunks of chicken with smooth cannellini beans and a luscious blend of spices to create a flavorful dish that’s just the right balance of warmth and brightness. Perfect for cozy evenings or family gatherings, this recipe is a delicious way to enjoy chili without the usual heaviness, offering a delightful meal full of texture and taste that everyone will love.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this White Chicken Chili Recipe. Each one plays a crucial role, whether it’s building the depth of flavor, adding a creamy texture, or bringing a subtle kick that wakes up your palate. Here are the essentials that transform simple pantry staples into something extraordinary.
- Olive oil: A tablespoon for sautéing that adds a mild fruitiness and helps meld the flavors together beautifully.
- Chicken breasts: 1 ½ pounds, cubed; providing tender, satisfying protein that soaks up the spices as it cooks.
- Onion: One large, chopped; brings a sweet, aromatic base to the chili.
- Salt: Half a teaspoon to enhance and balance all the flavors.
- Ground cumin: Two teaspoons for a warm, earthy undertone that’s essential in chili recipes.
- Chili powder: One teaspoon adds a gentle heat and depth of flavor without overpowering.
- Cayenne pepper: A quarter teaspoon to introduce a subtle kick that warms from within.
- Dried oregano: One teaspoon for a hint of herbal freshness.
- Garlic: Four cloves, finely chopped; the aromatic backbone that livens up every spoonful.
- Chicken broth: 32 ounces, low or no sodium preferred; this liquid base combines with spices to build a rich, flavorful soup.
- Cannellini beans: Three 14.5-ounce cans, drained and rinsed; the creamy texture these beans provide is essential for the signature richness.
- Chopped green chiles: One 4-ounce can for mild heat and a touch of vegetal goodness.
- Half and half: Half a cup to add a silky creaminess that softens the spices.
- Monterey Jack cheese: One cup, shredded; melts perfectly on top for added indulgence.
- Jalapeño pepper: One, sliced; optional but wonderful for fresh, bright heat.
- Lime: One, cut into wedges; its acidity brightens and balances the richness.
- Fresh cilantro: Chopped, to sprinkle on top for an herby finish that adds color and freshness.
How to Make White Chicken Chili Recipe
Step 1: Prepare the Beans
Start by mashing one can of cannellini beans until they’re smooth. This simple step creates a thick, creamy base for your chili without adding extra cream or flour, giving the dish a wonderfully rich texture that complements the chunks of chicken and whole beans perfectly.
Step 2: Cook the Chicken and Aromatics
Heat the olive oil in a large Dutch oven over medium heat. Add the cubed chicken, chopped onion, salt, cumin, chili powder, cayenne pepper, and oregano. Cook everything together until the chicken is no longer pink and the onions are softened, stirring occasionally to blend those spices into the meat. Stir in the garlic and cook for one more minute – this brief step ensures the garlic releases all its fragrant flavor without burning, building a savory foundation that’s irresistible.
Step 3: Combine Broth and Beans
Pour in the chicken broth and add the chopped green chiles. Bring this to a boil, then lower the heat to a simmer. Stir in the mashed beans along with the remaining whole beans and let the chili simmer gently for about 30 minutes. This slow simmer lets the flavors meld together and thickens the broth naturally, resulting in a hearty and comforting texture that warms you from the inside out.
Step 4: Add Creaminess
Stir in the half and half and allow the chili to simmer for an additional five minutes. This final step adds a velvety smoothness that rounds out the spices and bright flavors, making the White Chicken Chili Recipe especially creamy and luxurious without overwhelming the other ingredients.
Step 5: Serve and Enjoy
Dish out the chili hot, then get creative with your toppings! Sprinkle shredded Monterey Jack cheese, arrange jalapeño slices for a touch of heat, add lime wedges for squeezing fresh acidity, and scatter chopped cilantro for a burst of herbal brightness. Each bite offers a rich harmony of flavors and textures that’s both comforting and exciting.
How to Serve White Chicken Chili Recipe
Garnishes
Garnishes are your opportunity to personalize the White Chicken Chili Recipe and add fresh, contrasting notes. The shredded Monterey Jack cheese melts into creamy pockets, jalapeño slices bring a raw, lively heat, lime wedges add refreshing acidity, and chopped cilantro lifts the dish with herbal brightness. Don’t hesitate to experiment with avocado slices or a dollop of sour cream to take things up a notch.
Side Dishes
This chili pairs beautifully with simple sides that complement its creamy texture and savory flavor. Consider crusty bread or warm tortillas to scoop up every last bit, a crisp green salad to add freshness, or even a side of Mexican rice for a heartier meal. The versatility of the White Chicken Chili Recipe means it can be dressed up or down depending on your occasion.
Creative Ways to Present
For a crowd, serve the chili in a large, rustic bowl surrounded by bowls of individual garnishes so everyone can customize their meal. Another fun idea is to use edible bowls like hollowed-out bread loaves or sturdy bell peppers for an eye-catching presentation that’s both playful and practical. Whether cozy at home or entertaining friends, this dish shines in any setting.
Make Ahead and Storage
Storing Leftovers
Leftovers of the White Chicken Chili Recipe keep wonderfully in the fridge for up to four days. Store it in airtight containers to preserve the flavors and moisture, and you’ll have a ready-to-eat meal that tastes even better after the flavors have melded overnight.
Freezing
You can freeze this chili for up to three months without losing its creamy texture or flavor. Portion it into freezer-safe containers or heavy-duty zip bags, removing as much air as possible. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Reheating
Reheat the chili slowly over medium-low heat, stirring occasionally to prevent sticking and to bring it back to its original creamy consistency. If it thickens too much, simply add a splash of chicken broth or water to loosen it up without diluting the flavor. The toppings can be refreshed or replaced to give the dish a vibrant, fresh appeal even after reheating.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great alternative and will lend a juicier, slightly richer flavor to the chili. Just make sure to cut them into evenly sized pieces so they cook through uniformly.
What if I don’t have cannellini beans?
No worries! You can substitute Great Northern beans, navy beans, or even white kidney beans. The goal is to use a mild-flavored, creamy bean that blends well to give the chili its smooth texture.
Is this dish very spicy?
This White Chicken Chili Recipe has a mild, welcoming heat that can be adjusted easily. You can omit the cayenne and jalapeño for a gentle warmth or add more if you love your chili fiery. It’s all about personal preference.
Can I make this recipe in a slow cooker?
Yes! Brown the chicken and sauté the aromatics first, then combine everything in your slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. Add the half and half near the end of cooking to keep it creamy.
What’s the best way to thicken the chili?
Mashing one of the bean cans, as described in the recipe, naturally thickens the chili without extra effort. If you want it thicker after cooking, just simmer it uncovered for a few extra minutes to reduce the liquid.
Final Thoughts
If comfort food had a superstar, the White Chicken Chili Recipe would be it. It’s simple to make, packed with flavor, and endlessly satisfying — the kind of recipe you’ll want to keep in your dinner rotation for years to come. So go ahead, gather your ingredients, and treat yourself and your loved ones to a bowl of this creamy, spicy, and thoroughly delightful chili. You’ll wonder how you ever lived without it!
Print
White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 to 8.8 servings
- Category: Soup / Chili
- Method: Stovetop
- Cuisine: American
Description
This creamy and flavorful White Chicken Chili features tender chunks of chicken simmered with fragrant spices, cannellini beans, and mild green chilies. Finished with a touch of half and half and garnished with Monterey Jack cheese, jalapeños, lime, and fresh cilantro, this hearty chili offers a comforting twist on traditional chili recipes that’s perfect for any season.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts, cut into small cubes
- 1 large onion, chopped
- ½ teaspoon salt
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 4 cloves garlic, finely chopped
- 32 ounces (2 containers) low-sodium or no-sodium chicken broth
- 3 (14.5 ounce) cans cannellini beans (or Great Northern beans), drained and rinsed
- 1 (4 ounce) can chopped green chiles
- ½ cup half and half
Garnishes
- 1 cup shredded Monterey Jack cheese
- 1 jalapeño pepper, sliced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Instructions
- Prepare Beans: Mash one can of the cannellini beans until smooth. This will help thicken the chili and give it a creamy texture.
- Sauté Chicken and Aromatics: Heat olive oil in a large Dutch oven over medium heat. Add the cubed chicken, chopped onion, salt, ground cumin, chili powder, cayenne pepper, and dried oregano. Cook, stirring occasionally, until the chicken is no longer pink and the onions are soft. Stir in the finely chopped garlic and cook for an additional one minute to release its flavor.
- Add Liquids and Beans: Pour in the chicken broth and add the chopped green chiles. Bring the mixture to a boil, then reduce the heat to a simmer. Add the mashed cannellini beans along with the remaining whole beans. Let it simmer gently for 30 minutes to meld the flavors and thicken the chili.
- Finish with Cream: Stir in the half and half and simmer the chili for another 5 minutes to warm through and create a rich, creamy consistency.
- Serve and Garnish: Ladle the chili into bowls and top each serving with shredded Monterey Jack cheese, sliced jalapeño peppers, lime wedges, and chopped fresh cilantro for a fresh and vibrant finish.
Notes
- For a spicier chili, add more jalapeños or increase the cayenne pepper slightly.
- You can substitute half and half with heavy cream for an even richer texture or with whole milk for a lighter option.
- Using low-sodium chicken broth helps control the salt level, especially since cheese adds additional saltiness.
- This chili can be made ahead and reheated; flavors often deepen after resting overnight.
- Leftover chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
